Bhuna Keema

(Fried Minced Goat Meat)
 

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Serving Size: 2-3 persons

Ingredients:

Mutton Keema - 500 grams

Tej Pata (Bay leaf) - 1 medium

Onions - 2 medium sized, cut into thin slices

Ginger - 1 tbsp, finely chopped

Garlic - 1 tbsp, finely chopped

Tomatoes - 2 medium sized, thinly sliced

Peas - 1 full cup

Green chillies - 4-6, cut into half length-wise

Coriander leaves (cliantro/dhania) - 1/2 cup finely chopped

Chilli powder - 1 tsp

Coriander powder - 3 tsp

Garam Masala powder - 1/2 tsp

Green cardamom (elaichi) - 3-4 pods

Cinnamon (Dalchini)- 1 inch

Cloves (labango) - 3

Salt - to taste

Sugar - 1/2 tsp

Ghee - 1/2 tbsp

White oil - 2 tbsp

Water - 1 cup

 

Cooking procedure:

  1. Heat oil in a kadhai. When oil is smoking hot, add the Bay leaf, cardamom, cinnamon, and cloves. When the spices sputter, add the onions, ginger and garlic.

  2. Stir and fry for 2-3 minutes until the onions are soft and light brown.

  3. Add the Keema, and mix well with the masala. Fry for 3 minutes and add the powdered chilli, cumin, salt and coriander. Add 1-2 tsp of water, and mix the powders well with the meat. Fry for 5-6 minutes.

  4. Add peas and continue frying for additional 4-5 minutes. The oil should leave the masala.

  5. Add tomatoes, and fry for 4-5 minutes to blend them into the gravy. Reduce heat and stir-fry for 5 minutes more, only add more water (by the tablespoon) if the meat becomes dry.

  6. Add ghee, chopped coriander leaves, and the garam masala powder. Remove from the fire and serve hot.

 

Serving Suggestions:

Serve with Roti/Chapatis, Luchi, or Naan. Garnish with lemon wedges. Serve with a green salad of cucumbers, onions, and chillies. Great for packed lunches or picnics..